Chinese Food
Steamed bacon taro
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The sliced taro slices and the fat and thin bacon slices are placed in the bowl and steamed in turn. Then they are put in the plate upside down and poured with thin sauce. They are fresh and tasty. American style bacon is fat and thin. It is fat but not greasy. It is thin but not woody. Moreover, the best bacon has a moderate salty taste. It can mix with taro and penetrate the oil and salt taste of bacon into taro very well. Drizzle with thin sauce to make the glutinous taro more smooth on the taste. -
Cooking ingredients
Cooking Steps
Step1:Taro peeled, washed and wiped off the surface wate
Step2:Cut taro into 6 mm thin slices. Cut it into a narrow shape and a wide shape according to the shape to better fit the bowl shap
Step3:Cut bacon with scissors according to the demand into pieces with the same width as tar
Step4:5 taro and bacon. Arrange them in a bowl in tur
Step5:Cut the leftover of taro into small pieces. Fill the gap in the middle. Press it tightly with your han
Step6:Steam in a hot pot for about 20 minute
Step7:When out of the pot, turn it upside down on the plat
Step8:Put a small half bowl of clear water and 1g salt in the wok. When the water is boiled, pour a small spoon of water starch into the clear water. Boil over a small heat. This is the sauc
Step9:Pour the sauce evenly on the bacon taro. Sprinkle some chives or green garlic on the surface and mix to taste
Step10:Red and white. Rich flavo
Cooking tips:Taro is the kind of big taro. I don't know where it's made. The classic American bacon of Homer is because it's fat and thin. It's sandwiched in the middle of taro slices. It can make the oil and salt taste better penetrate into taro. The steamed taro is very sticky. If you like the taste of a little harder, you can shorten the steaming time by 5 minutes. Sprinkle some chives or green garlic on the surface. You can give it Add a touch of color to the whole dish. At the same time, add some flavor. There are skills in making delicious dishes.
